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New potent antioxidative o-dihydroxyisoflavones in fermented Japanese soybean products
H Esaki1, S Kawakishi, Y Morimitsu
1Department of Food and Nutrition, Sugiyama Jogakuen University, Nagoya, Japan.
Bioscience, Biotechnology, and Biochemistry
|December 14, 1999
Abstract:
A potent antioxidative 6-hydroxydaidzein (6-OHD) was newly isolated from soybean koji fermented with Aspergillus oryzae. 6-OHD, in addition to 8-hydroxydaidzein and 8-hydroxygenistein, were found to be present in various fermented soybean products, including their koji. Considering that these o-dihydroxyisoflavones had strong antioxidative activities, they may contribute to protecting from oxidative deterioration during the processing of fermented soybean products.